Chicken Thighs With Honey-Roasted Parsnips and Collards

chicken-thighs-parsnips-collards
Photo by William Brinson
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 636 calories
    • Fat 31 g
    • Sat Fat 8 g
    • Cholesterol 140 mg
    • Sodium 640 mg
    • Protein 42 g
    • Carbohydrate 49 g
    • Sugar 20 g
    • Fiber 12 g
    • Iron 3 mg
    • Calcium 193 mg

Heat oven to 425° F. Toss the parsnips, honey, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing occasionally, until golden brown, 30 to 35 minutes.Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and brown in batches, 4 to 6 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Roast the chicken in oven until an instant-read thermometer inserted in the thickest part of a thigh registers 165° F, 5 to 7 minutes for small thighs and 12 to 15 minutes for large ones.Add the raisins, vinegar, ¼ teaspoon salt, and ½ teaspoon pepper to the drippings in the skillet and cook, scraping up the bits stuck to the pan, until the vinegar is reduced by half, 30 to 45 seconds. Add the collard greens and cook, stirring, until wilted, 1 to 2 minutes. Serve with the chicken and parsnips.

Ingredients

  1. Check 1 1/2 pounds parsnips, cut into 3-inch lengths, halved or quartered if thick
  2. Check 1 tablespoon honey
  3. Check 2 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 8 small or 4 large bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
  6. Check 1/3 cup golden raisins
  7. Check 3 tablespoons white wine vinegar
  8. Check 1 bunch collard greens, stems discarded and leaves thinly sliced (about 8 cups)

Directions

  1. Heat oven to 425° F. Toss the parsnips, honey, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing occasionally, until golden brown, 30 to 35 minutes.
  2. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and brown in batches, 4 to 6 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Roast the chicken in oven until an instant-read thermometer inserted in the thickest part of a thigh registers 165° F, 5 to 7 minutes for small thighs and 12 to 15 minutes for large ones.
  3. Add the raisins, vinegar, ¼ teaspoon salt, and ½ teaspoon pepper to the drippings in the skillet and cook, scraping up the bits stuck to the pan, until the vinegar is reduced by half, 30 to 45 seconds. Add the collard greens and cook, stirring, until wilted, 1 to 2 minutes. Serve with the chicken and parsnips.